Japanese Cotton Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake feels so different from dense American-style versions—it’s soft, tender, and just slightly sweet. It’s perfect when I want something lighter but still satisfying. The texture is like biting into a cloud, and it pairs beautifully with fruit, a dusting of powdered sugar, or just plain. It’s also a great make-ahead dessert for gatherings or afternoon tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese

• Whole milk

• Unsalted butter

• Egg yolks

• Cake flour or all-purpose flour

• Cornstarch

• Lemon juice or zest (optional)

• Egg whites

• Granulated sugar

• Salt

• Vanilla extract

Directions

1. I preheat my oven to 320°F (160°C) and line the bottom and sides of a round cake pan with parchment paper. I wrap the outside with foil to prepare for a water bath.

2. I melt cream cheese, milk, and butter together over low heat until smooth, then set it aside to cool slightly.

3. I whisk in egg yolks, vanilla extract, and lemon juice or zest if using. Then I sift in the flour and cornstarch and mix until smooth.

4. In another bowl, I beat the egg whites and salt until foamy, then gradually add sugar and whip to stiff peaks.

5. I gently fold the meringue into the cream cheese mixture in batches, being careful not to deflate the batter.

6. I pour the batter into the prepared pan and tap it lightly to release air bubbles.

7. I place the cake pan in a larger baking dish and pour hot water around it to create a water bath.

8. I bake for about 60–70 minutes, then turn off the oven and leave the cake inside with the door slightly open for another 15 minutes.

9. Once cooled, I chill it in the fridge before slicing for the cleanest cuts.

Servings and timing

This recipe serves about 8 slices.
Preparation time: 25 minutes
Baking time: 65 minutes
Cooling/chilling time: at least 2 hours

Variations

Sometimes I add a bit of matcha powder or cocoa powder to change up the flavor. I’ve also made mini versions using ramekins for individual servings. When I want extra citrus flavor, I add both zest and juice to the batter.

Storage/Reheating

I store the cheesecake in an airtight container in the refrigerator for up to 4 days. It actually tastes even better after a day or two. I don’t reheat this one—it’s best served cold or at room temperature. If I freeze it, I thaw it in the fridge for several hours before serving.

FAQs

Why did my cheesecake collapse after baking?

This often happens if I overbeat the meringue or open the oven too early. I always make sure the cake cools gradually to prevent shrinkage.

Can I skip the water bath?

I wouldn’t recommend it. The water bath helps the cake bake gently and evenly, giving it that soft, fluffy texture without cracking.

How do I know when it’s done baking?

The cake should be golden on top and still jiggle slightly in the center. I give it a gentle shake and check with a toothpick—it should come out mostly clean.

Can I use all-purpose flour instead of cake flour?

Yes, I’ve used all-purpose flour with good results. I sometimes reduce the amount slightly or mix it with cornstarch to soften the texture.

What’s the best way to cut clean slices?

I always chill the cake completely, then use a sharp knife dipped in hot water and wiped clean between each slice.

Conclusion

Japanese Cotton Cheesecake is a light, airy delight that delivers the flavor of cheesecake with the texture of a dream. I love making it when I want something elegant, impressive, and not too sweet. Whether served plain or topped with fruit, it’s a show-stopper that’s sure to leave everyone asking for another slice.